Saturday, January 17, 2009

Sugared Jalapenos on Cream Cheese

When I was at my Dad's for Thanksgiving, my stepmother tried this for the first time. It's great!

At home, we made up a few batches over Christmas and New Years. If you decide you like it, you may find it cheaper to make it in bulk.

Sugared Jalapeños on Cream Cheese

1 - 12oz jar pickled jalapeño slices
3/4 cup sugar
1 heaping tsp lime zest
1 - 8oz package cream cheese
tortilla chips

Drain jalapeño slices, discarding liquid
Add the sugar and lime zest to the jalapeños and mix well. Put back in jar.
Store in refrigerator for a couple of days, shaking everyday, to mix.
Drain liquid from jalapeños and put the peppers over the block of cream cheese.
Serve with tortilla chips.

I also chop the drained peppers and put them directly into softened, beaten cream cheese, mixing it in well and it turned out really good. I think we actually like it better that way. It's great for bagels made this way too. For sure it makes the peppers stretch further, because you can use peppers (to taste) to flavor a block of cream cheese.

To make in bulk:
Following the instructions above, use a #10 can of jalapeño rings, 6 cups sugar and the zest of 6-8 limes. Use about 1/2 cup per block of cream cheese.


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